I Like the place and both the food and service are constantly very decent to good at C.K.'s.
The all-you-can-eat deal is about as dirt-cheap as it gets for decent-quality fish.
Some customers are very mistaken, the all-you-can-eat fish is neither cod or halibut.
A fisherman friend of mine who also dines there from time to time, told me that the all-you-can-eat fish is pollock or coley.

This restaurant has been around for decades and offers consistently decent value, service and food.

I ate at Cockney Kings on Hastings today (Jan. 5th). I had the seafood platter, which was excellent, including the halibut which I ordered instead of cod. But I also had a bowl of chowder, which needs some help. Please start with a fish base, then add onions, celery, cubed russet potatoes, then cream corn or something to hold it together, but not cornstarch (then add your half and half cream or 2% milk). After everything has simmered for a while add some fish: clams, scallops, cod, salmon, imitation crab if real is too expensive. You should have some kind of fish to add to chowder (which would cut your costs substantially). The chowder today did not taste like any chowder I've ever eaten. I've spent a month on east coast this past summer, down the Oregon coast and also on Vancouver Island, the soup today was too much cornstarch and had a yellow, green colour to it. The waitress very graciously took the price of chowder off my bill (of which by the way I had one spoonful.) We have been to Cockney Kings many times and will definitely be back because the food is awesome, atmosphere great and the waitresses very good with their patrons. This isn't a bad review just need some help making the chowder. Hope my suggestions help you sell more chowder, because there is money to be make in soup-making.